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Maple-Pumpkin Cinnamon Roll Slab Pie

Prep 30 min
Total 3 hr 20 min
Ingredients 10
Servings 24

This showstopping dessert will be the star of your Thanksgiving dinner. The secret? A crazy delicious—and totally unexpected—crust made entirely of cinnamon rolls. (Yep, cinnamon rolls!) The homemade pumpkin pie filling is sweetened with real maple syrup, and it all gets topped with maple whipped cream and sprinkled with toasted pecans. See what we mean? Showstopping. MORE+ LESS-

By Pillsbury Kitchens

June 27, 2018

Ingredients

Pie

cans (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls with icing

eggs, slightly beaten

1/4

cup sugar

tablespoon pumpkin pie spice

2 1/4

cups canned pumpkin (not pumpkin pie mix) (from two 15-oz cans)

1 1/2

cups heavy whipping cream

3/4

cup real maple syrup

Topping

1 1/2

cups heavy whipping cream

teaspoon maple extract

1/2

cup chopped toasted pecans

Steps

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1

Heat oven to 375°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
2

Separate each can of dough into 8 rolls; cover and refrigerate icing for later. Cut each roll in half crosswise to make two thin rolls. Place rolls in single layer in pan; let stand 10 minutes. Pat and press rolls to stretch and completely cover bottom and slightly up sides of pan.
3

In large bowl, mix eggs, sugar, pie spice, pumpkin, 1 1/2 cups whipping cream and the maple syrup with whisk to blend well. Pour and carefully spread filling over cinnamon roll crust.
4

Bake 33 to 38 minutes or until edges are deep golden brown and center is set. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 hour before cutting and serving.
5

In chilled large bowl, beat 1 1/2 cups whipping cream and the maple extract with electric mixer on high speed until soft peaks form. Beat in reserved icing until blended. Serve pie with whipped topping and pecans.